This is another great recipe that I learned from my mom… although it’s almost more of a hack than a recipe. I’d forgotten all about it until I made a can of lentil soup a few soups and was just astonished at how salty it was. My homemade soups are way less salty. But lately, working full time and wrangling a toddler with the rest of my time has taken up a lot of my cooking energy. So when I need a quick weeknight dinner, this is one of my favourites.
Getting things done with a toddler in tow just isn’t as easy as I thought it would be. My son is now 16 months old and he’s such a bundle of energy. He races through the day, from activity to activity, and most of those activities are pretty destructive. Yesterday morning, as I tried to do dishes, he was behind me in the kitchen, spilling his breakfast of rice krispies all over the floor. Then I tried to pick his toys up in the living room and he snuck up behind me and pulled all the DVDs off their shelves.
I have been meaning to make a meaty tomato sauce for pasta for ages and ages. I knew I wanted to use lentils but I just wasn’t inspired on how to do it, until I saw this recipe on CBC for red lentil ragu. Theirs isn’t quite what I had in mind though – I wanted pasta, not potatoes as the starch, and I wanted it to be a bit more tomato-y than their proportions allowed. So after a few tweaks, voila! I really like using leeks instead of onions, they make the flavour more subtle.
This ended up being just what I had in mind: vegan but also a perfect match for a little cheese, pasta but more filling. It would also be tasty served with a side of mashed potatoes as almost a deconstructed shepard’s pie.
It’s funny to be posting another granola recipe when a granola was my first post ever! This is basically the same recipe but with two notable differences: different add ins and it only yields half as much. I like my granola really fresh, and when it’s so easy to make, why not just make smaller batches more often?
My grocery store recently re-added a bulk section which is so perfect for recipes like this. Now I just just buy 1 cup at a time, instead of ending up with a giant supply of dried fruit that I would never use! I picked cherries and pecans just because those are two of my favourite add ins, but as I was digging the vanilla out of my spices, I looked longingly at the pumpkin pie spice. Another time!
No one warned me about how frustrating feeding babies and toddlers would be. Sure, it’s not the most frustrating part of babies (that would be the lack of sleep, for sure), but food is basically my love language. Every time my son throws all the wonderful food I’ve made him on the floor, I feel like he’s rejecting me and my pasta/casserole/zuchini chips too.
And add in the fact that his daycare wants me to send a meat alternative everyday and siiiigh I’m already tired of feeding him and I’m going to be doing it for the next 18+ years. Blerg.
When I told Will I was making succotash for dinner, he was like, “Is that like sufferin’ succotash?” I’d honestly never heard that phrase, so apparently I didn’t watch as much Looney Toons as he did. This must be Sylvester the Cat’s way of swearing, like my friend who adorably calls people Timbits instead of dumb (so Canadian).
Oh right, so succotash! I first learned about its existence by searching Pinterest for something that used both corn and beans. My parents run a CSA (shout out to Sunflower Farm CSA!) so I get weekly deliveries of all their beautiful organic produce. But like most people in CSAs, I’m constantly struggling to just use all the veggies up! The best dishes are the ones where you can use three or four veggies in one. Usually I would just make soup, but since we’ve been in a heat wave since mid-July, that’s just not appealing.
Why hello, internet. I really didn’t mean to abandon you for, oh, a year and a half. I had this baby, see, and he took up a lot of my time. After a year I am slowwwwly making my way back to my old self. And I made this salad today and thought the internet might like it.
Oh February, I will be so glad to see you go. How can one survive in a city that has seen record breaking cold for the month? From conversations with my husband and my coworkers, I know that even the cold-weather-lovers amongst us have started to feel bogged down by the sheer amount of cold weather alerts and blizzards we’ve had this month. Rationally, I know spring will be here soon. But irrationally, I think perhaps I should just give into the cold and lay down on a snowbank. Or start hibernating for the last few weeks of cold.
Hooray, we made it to 2015! To celebrate, I baked some potatoes!
Last night was our Taco Tuesday… on a Monday. Do people still do Taco Tuesdays? I think my husband (!) would love it if we actually religiously followed Taco Tuesday because his dinner requests are always either Mexican food or pizza. Perhaps that is clear from the fact that at least half of my recipes are Mexican-inspired in some way. As a bonus, this meal also counts for Meatless Mondays, so you could eat it TWO days in a row. That’s the dream.